Impact of lysine and liquid smoke as flavor enhancers on the quality of low-fat Bologna-type sausages with 50% replacement of NaCl by KCl

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• 作者：Larissa Aparecida Agostinho dos Santos Alves^a ; Jos&eacute ; Manuel Lorenzo^b ; Carlos Antonio Alvarenga Gonç ; alves^a ; Bibiana Alves dos Santos^c ; Rosane Teresinha Heck^d ; Alexandre Jos&eacute ; Cichoski^d ; Paulo Cezar Bastianello Campagnol^a ; ^d ; ^{paulocampagnol@gmail.com}
• 关键词：Low-sodium ; Meat products ; Flavor enhancers ; Sensory properties
• 刊名：Meat Science
• 出版年：2017
• 出版时间：January 2017
• 年：2017
• 卷：123
• 期：Complete
• 页码：50-56
• 全文大小：356 K
• 卷排序：123

文摘

Lysine and liquid smoke were used in sausages with 50% replacement of NaCl by KCl. The reformulation did not change the technological properties. KCl increased bitter, astringent, and metallic taste and reduced salty taste. Lysine and liquid smoke reduced the sensory defects caused by the addition of KCl.